UA100224C2 - Method for obtaining stabilized whole grain wheat flour and a stabilized bran component of wheat grain - Google Patents

Method for obtaining stabilized whole grain wheat flour and a stabilized bran component of wheat grain

Info

Publication number
UA100224C2
UA100224C2 UAA200813630A UAA200813630A UA100224C2 UA 100224 C2 UA100224 C2 UA 100224C2 UA A200813630 A UAA200813630 A UA A200813630A UA A200813630 A UAA200813630 A UA A200813630A UA 100224 C2 UA100224 C2 UA 100224C2
Authority
UA
Ukraine
Prior art keywords
stabilized
coarse fraction
whole grain
bran
component
Prior art date
Application number
UAA200813630A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Лінн С. Хейнс
Линн С. ХЕЙНС
Гаррі Іра Левайн
Гарри Ира ЛЕВАЙН
Луіз Слейд
Луиз СЛЕЙД
Нін Чжоу
Нин Чжоу
Джеймс МАНН
Дайан ГАННОН
Едвард Д. Хауі
Эдвард Д. ХАУИ
Міхейлос Н. Міхалос
Михейлос Н. МИХАЛОС
С. Уілльям Епперсон
С. Уилльям ЭППЕРСОН
Сарват Гебріел
Сарват Гебриэл
Доменіко Кассоне
Доменико КАССОНЕ
Дженні Е. Зімері
Дженни Э. ЗИМЕРИ
Original Assignee
Крафт Фудз Глобал Брендс Елелсі
КРАФТ ФУДЗ ГЛОБАЛ БРЕНДС ЭлЭлСи
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Крафт Фудз Глобал Брендс Елелсі, КРАФТ ФУДЗ ГЛОБАЛ БРЕНДС ЭлЭлСи filed Critical Крафт Фудз Глобал Брендс Елелсі
Publication of UA100224C2 publication Critical patent/UA100224C2/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Abstract

A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
UAA200813630A 2006-06-16 2007-06-15 Method for obtaining stabilized whole grain wheat flour and a stabilized bran component of wheat grain UA100224C2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/454,758 US8133527B2 (en) 2006-06-16 2006-06-16 Production of stabilized whole grain wheat flour and products thereof
PCT/US2007/014053 WO2007149320A1 (en) 2006-06-16 2007-06-15 Production of stabilized whole grain flour and products thereof

Publications (1)

Publication Number Publication Date
UA100224C2 true UA100224C2 (en) 2012-12-10

Family

ID=38833727

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA200813630A UA100224C2 (en) 2006-06-16 2007-06-15 Method for obtaining stabilized whole grain wheat flour and a stabilized bran component of wheat grain

Country Status (17)

Country Link
US (4) US8133527B2 (en)
EP (2) EP3571928A1 (en)
KR (1) KR20090028534A (en)
CN (2) CN103783100A (en)
AR (1) AR061498A1 (en)
AU (1) AU2007261522B8 (en)
BR (1) BRPI0712324B8 (en)
CA (1) CA2652204C (en)
CR (1) CR10531A (en)
ES (1) ES2751097T3 (en)
IL (1) IL195966A0 (en)
MX (1) MX2008014640A (en)
NO (1) NO20084778L (en)
RU (1) RU2472345C2 (en)
UA (1) UA100224C2 (en)
WO (1) WO2007149320A1 (en)
ZA (1) ZA200809742B (en)

Families Citing this family (62)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof
US20080131582A1 (en) * 2006-12-05 2008-06-05 Jan Karwowski Production of whole grain hot cereal products
WO2009082475A1 (en) * 2007-12-21 2009-07-02 Nutracea Production of pasta using rice bran and rice floor
US20090169707A1 (en) * 2007-12-28 2009-07-02 Nisshin Flour Milling Inc. Process of producing whole wheat flour
US20100055284A1 (en) * 2008-08-28 2010-03-04 Jan Karwowski Production of extruded cheese crackers and snacks
PE20100401A1 (en) * 2008-10-10 2010-06-14 Rich Products Corp METHOD FOR THE THERMAL TREATMENT OF FLOUR AND ITS OBTAINED PRODUCT
EP2174556A1 (en) * 2008-10-10 2010-04-14 Nestec S.A. Method for reducing acrylamide
US9622500B2 (en) 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
CN102438458B (en) 2009-06-14 2014-03-12 桂格燕麦公司 Method of preparing highly dispersible whole grain flour
US9011947B2 (en) 2009-06-14 2015-04-21 The Quaker Oats Company Method of preparing highly dispersible whole grain flour with an increased avenanthramide content
US20120269931A1 (en) * 2009-08-14 2012-10-25 General Mills, Inc. Cooking of Salt Free or Reduced Salt Breakfast Cereals
DE102009046272A1 (en) * 2009-11-02 2011-05-05 Evonik Stockhausen Gmbh Natural resource-based friction agent with rheology enhancing properties
PL393523A1 (en) * 2010-12-30 2012-07-02 Uniwersytet Ekonomiczny We Wrocławiu Confectionery bakery products, especially wafers and method for producing confectionery bakery products, especially wafers
MX357723B (en) * 2011-02-24 2018-07-19 Intercontinental Great Brands Llc Stabilized whole grain flour and method of making.
CN103501631A (en) 2011-03-21 2014-01-08 百事可乐公司 Method for preparing high acid RTD whole grain beverages
CA2831836A1 (en) 2011-04-01 2012-10-04 Intercontinental Great Brands Llc Method and system for multi-stage stabilization of whole grain flour
AU2012242674B2 (en) * 2011-04-14 2015-05-28 Intercontinental Great Brands Llc Method for producing stabilized whole wheat flour
AR086993A1 (en) * 2011-06-20 2014-02-05 Gen Biscuit GALLETITA MASS
US10092016B2 (en) 2011-07-12 2018-10-09 Pepsico, Inc. Method of preparing an oat-containing dairy beverage
WO2013030627A1 (en) * 2011-09-01 2013-03-07 Tovar Calderon Tirso Mesias Fibre-rich composition for human consumption
ITRM20120468A1 (en) * 2012-10-02 2014-04-03 Uni Degli Studi Di Foggia METHOD FOR DETOXIFICATION OF GLUTEN PROTEINS FROM CEREALS GRAIN
EP2938953A4 (en) 2012-12-28 2016-12-28 Thomas Brown Systems and methods for making spent grain dough-based products
CN103098864A (en) * 2013-01-28 2013-05-15 周跃平 Raw material stored in mixed manner
US9073055B1 (en) 2013-03-06 2015-07-07 Unifine Mill LLC Systems and methods for milling flour
WO2014152037A1 (en) 2013-03-15 2014-09-25 Intercontinental Great Brands Llc Soft textured food composition with slowly available carbohydrates
BR112015021025A8 (en) * 2013-03-15 2019-11-26 Intercontinental Great Brands Llc method for enhancing the taste and texture of a ground bran and germ component, bran and germ component, whole grain flour, baked product and method for producing an improved flavor and texture whole grain flour
WO2014197465A1 (en) * 2013-06-03 2014-12-11 Kellogg Company Process for modification of bran from grains and food usages thereof
WO2015117181A1 (en) 2014-02-07 2015-08-13 Shoalhaven Starches Pty Ltd Wheat-based products in foods for the wheat intolerant
CN104256295B (en) * 2014-09-12 2019-06-21 宁波御坊堂生物科技有限公司 The vegetarian diet powder and preparation method thereof of plant phenols glycinate phytic acid salt composite stability maintenance
CN104304444A (en) * 2014-10-28 2015-01-28 武汉轻工大学 Method for continuously stabilizing rice bran by adopting tunnel-type microwave
EP3240425A1 (en) 2014-12-29 2017-11-08 Intercontinental Great Brands LLC Enzymatic bran and germ flavor and texture improvement
RU2583615C1 (en) * 2015-01-29 2016-05-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method of preparing bran buckwheat for food purposes
WO2016138476A1 (en) * 2015-02-26 2016-09-01 Mycotechnology, Inc. Methods for lowering gluten content using fungal cultures
CN104719747A (en) * 2015-04-08 2015-06-24 青岛万润丰食品有限公司 Whole rye flour and production method thereof
JP2018518184A (en) 2015-06-19 2018-07-12 アルカディア バイオサイエンシズ，インコーポレイテッド Wheat with reduced lipoxygenase activity
CN105334281B (en) * 2015-10-13 2017-03-29 江南大学 The detection method of oatmeal addition in a kind of flour noodles
ITUB20159442A1 (en) 2015-12-17 2017-06-17 New Gluten World Srl METHOD OF DETOXIFICATION OF GLUTEN PROTEINS FROM THE GRAINS OF CEREALS AND RELATED USES IN THE MEDICAL FIELD
US10624356B2 (en) 2016-03-18 2020-04-21 General Mills, Inc. Refrigerated dough with extended shelf life made from white wheat flour
US20170275662A1 (en) 2016-03-22 2017-09-28 The Quaker Oats Company Method and Apparatus for Controlled Hydrolysis
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber
ES2948582T3 (en) 2016-04-01 2023-09-14 Nestle Sa Ingredient for food products
WO2017218883A1 (en) * 2016-06-17 2017-12-21 Arcadia Biosciences, Inc. Plants with reduced lipase 1 activity
EP3884782A1 (en) * 2016-08-09 2021-09-29 Kellogg Company Acrylamide inhibitor composition for thermal processing of a food product
CN106858316A (en) * 2017-02-24 2017-06-20 长沙克明面业有限公司 A kind of full oat hypolipemic function vermicelli and its production method
CN107019153B (en) * 2017-02-24 2020-06-05 克明面业股份有限公司 Whole oat blood fat reducing functional semi-dry noodles and production method thereof
CN106942605A (en) * 2017-02-24 2017-07-14 长沙克明面业有限公司 A kind of production method of oat complete powder and its noodles premixed powder
WO2019018543A1 (en) * 2017-07-18 2019-01-24 Ghl Specialty Flours, Llc Functionally enhancing flours and methods of making and using same
US11896039B2 (en) 2017-07-18 2024-02-13 Ghl Specialty Flours, Llc Extruded gelling food products, extruded gelling food product ingredients, and methods for making extruded gelling food products and extruded food product ingredients
WO2019078813A1 (en) * 2017-10-16 2019-04-25 Hewlett-Packard Development Company, L.P. 3d printer
CA3080348A1 (en) * 2017-11-08 2019-05-16 Campbell Soup Company Method for producing stabilized whole grain flour, stabilized whole grain flour and flour products
IT201800003988A1 (en) * 2018-03-27 2019-09-27 Andrea Menegale FLOUR FOR FOODS WITH LOW GLYCEMIC INDEX
EP3860365A4 (en) * 2018-10-03 2022-07-06 Ghl Specialty Flours, LLC Functionally enhanced flours, grits, and food products and methods of making and using same
CN111436562B (en) * 2018-12-29 2022-12-23 丰益(上海)生物技术研发中心有限公司 Wheat flour composition
CN109549087A (en) * 2019-01-28 2019-04-02 武汉轻工大学 A kind of preparation method of wholemeal
CN109924414B (en) * 2019-03-29 2022-03-29 武汉轻工大学 Preparation method of wheat bran composition and whole wheat product
US11425922B2 (en) 2019-11-18 2022-08-30 Intercontinental Great Brands Llc Methods and systems for reducing acrylamide concentration in heat-processed products
CN112763287B (en) * 2020-12-21 2022-09-16 自然资源实物地质资料中心 Application of sodium percarbonate as extraction process of mesomorpha fossil and application method
US20220218006A1 (en) 2021-01-08 2022-07-14 Intercontinental Great Brands Llc Method of reducing asparagine in whole grain flours
US20230107733A1 (en) * 2021-09-30 2023-04-06 Walter LLC Systems and methods for providing quality assurance for validation of calibration data

Family Cites Families (121)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US897854A (en) * 1908-09-01 Theodor Schlueter Jr Process for the production of a digestible flour from bran.
US580834A (en) * 1897-04-13 Process of and apparatus for manufacturing flour
US725888A (en) * 1902-10-15 1903-04-21 Joseph P Ross Self-lubricating journal-box.
US876662A (en) * 1905-12-27 1908-01-14 Erwin W Simons Cornmeal product.
US2303448A (en) * 1939-06-27 1942-12-01 Fisher Flouring Mills Co Wheat product and the process of making the same
GB558141A (en) 1941-07-15 1943-12-23 Nat Biscuit Co Improvements in a method of producing an edible cereal product, and the product resulting therefrom
US2428090A (en) * 1944-05-17 1947-09-30 Gump B F Co Infrared treatment of cereal germs
US2745748A (en) * 1948-11-04 1956-05-15 James F Mccashen Whole grain flours and process of making
US2585978A (en) * 1949-06-10 1952-02-19 Us Agriculture Method of stabilizing rice products
US2670291A (en) * 1950-08-24 1954-02-23 Melnick Daniel Protection of food against protein degradation
US2754212A (en) * 1952-02-13 1956-07-10 W & A Gilbey Ltd Method of stabilizing wines
US2725300A (en) * 1952-05-28 1955-11-29 Cryns Joseph Method of preparing a stabilized wheat base and the resulting product
US3036919A (en) * 1958-05-09 1962-05-29 Kretschmer Wheat Germ Corp Method of processing wheat germ
GB1110711A (en) 1965-01-04 1968-04-24 Lyons & Co Ltd J Flour treatment process
US3428461A (en) * 1965-09-29 1969-02-18 Procter & Gamble Culinary mixes
US3342607A (en) * 1966-08-01 1967-09-19 Fmc Corp Method of processing cereal grain
US3519441A (en) * 1966-08-05 1970-07-07 Peter J Ferrara Process for treating flour and starch to eliminate free sh groups
US3498796A (en) * 1966-09-08 1970-03-03 Richard E Bailey Method of processing grain sorghum
US3474722A (en) * 1966-12-23 1969-10-28 Corn Products Co Corn degermination process
US3477855A (en) * 1966-12-27 1969-11-11 Corn Products Co Sorghum grain degermination process
US3640206A (en) * 1968-04-01 1972-02-08 Inst Cercetare Si Proiectare T Process and plant for fast conditioning or thermal treatment of bread cereals, especially wheat
US3620764A (en) * 1968-08-26 1971-11-16 Pet Inc Method of controlling the functional characteristics of flour by microwave treatment of grain
US3783164A (en) * 1968-09-12 1974-01-01 Pillsbury Co Process for producing milled stabilized wheat germ
US3694220A (en) * 1969-09-02 1972-09-26 Chardo Pierce Micronizing Co Infrared radiation of seed
US3734752A (en) * 1970-09-14 1973-05-22 Cpc International Inc Processing cereal grains and seeds by a semi-dry milling method
US3962479A (en) * 1971-09-20 1976-06-08 Coldren Kenneth M Method for treating whole kernels of feed grain
GB1444173A (en) * 1973-09-07 1976-07-28 Flour Milling Baking Research Treatment of grain
US3895121A (en) * 1973-12-10 1975-07-15 Peavey Co Processing of wheat germ to retard rancidification
US4329371A (en) * 1976-10-04 1982-05-11 Seven-H Corporation Method of processing grain
JPS5362861A (en) 1976-11-12 1978-06-05 Kuraray Co Production of high protein fibrous food
GB1561190A (en) 1977-12-20 1980-02-13 Weetabix Ltd Process for cooking and extruding food mixtures
US4299848A (en) * 1979-06-08 1981-11-10 International Telephone And Telegraph Corporation Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products
US4413018A (en) * 1981-06-01 1983-11-01 The Quaker Oats Company Method for preparing whole grain oat product
US4497840A (en) 1981-06-29 1985-02-05 The Quaker Oats Company Cereal foods made from oats and method of making
US4377601A (en) 1981-09-04 1983-03-22 Miller Brewing Company Method of removing hulls from brewer's spent grain
KR830002026Y1 (en) 1982-02-11 1983-10-06 한국과학기술원 Continuous heating and drying cooling system of rice bran
US4435429A (en) * 1982-02-16 1984-03-06 Canadian Patents And Development Limited Processing aqueous treated cereals
US4438146A (en) 1982-03-16 1984-03-20 New Generation Foods, Inc. Method for preparing cooked wheat product
JPS58220659A (en) * 1982-06-16 1983-12-22 House Food Ind Co Ltd Method for improving quality of wheat flour
DE3374647D1 (en) 1982-09-07 1988-01-07 Unilever Nv Improved flour
US4500558A (en) * 1983-01-14 1985-02-19 General Foods Corporation Modification of bran by extrusion
EP0117044A1 (en) 1983-01-14 1984-08-29 General Foods Corporation Micromilling of bran and product
US4431674A (en) * 1983-01-20 1984-02-14 General Foods Corporation Enzyme-saccharified all natural, ready-to-eat cereal derived from whole cereal grain
US4435430A (en) * 1983-01-20 1984-03-06 General Foods Corporation Enzyme-saccharified all natural, ready-to-eat cereal from whole cereal grain
US4614664A (en) * 1983-09-14 1986-09-30 Nabisco Brands, Inc. Process of preparing instant, flaked, wheat farina
US4551347A (en) * 1983-09-14 1985-11-05 Nabisco Brands, Inc. Process of preparing instant, flaked, wheat farina
US4604289A (en) * 1983-11-07 1986-08-05 Nabisco Brands, Inc. Process for preparing whole wheat bread and mix for same
CA1247926A (en) 1984-03-27 1989-01-03 Charles V. Fulger Direct expanded, high fat, farinacious product and process thereof
US4737371A (en) * 1984-07-24 1988-04-12 The United States Of America As Represented By The Secretary Of Agriculture Process for stabilizing whole cereal grains
US4590088A (en) * 1984-10-16 1986-05-20 Nabisco Brands Method of preparing instant, flaked, wheat farina
US4664931A (en) * 1984-10-16 1987-05-12 Nabisco Brands, Inc. Method of preparing instant, flaked, wheat farina
US4603055A (en) * 1985-01-29 1986-07-29 Nabisco Brands, Inc. Process for the preparation of multiple grain flaked cereal
US4710386A (en) * 1985-01-29 1987-12-01 General Foods Corporation All natural, ready-to-eat enzyme-saccharified cereal derived from whole cereal grain
US4756921A (en) 1985-05-24 1988-07-12 Nabisco Brands, Inc. Bran extrusion process
US4759942A (en) * 1985-09-19 1988-07-26 General Foods Corporation Process for producing high fiber expanded cereals
DE3716295A1 (en) 1987-05-15 1988-11-24 Fryma Maschinenbau Gmbh SPLIT BALL MILL FOR CONTINUOUS FINE-SIZING, ESPECIALLY UNLOCKING MICRO-ORGANISMS AND DISPERSING SOLIDS IN LIQUID
US5387430A (en) 1987-06-18 1995-02-07 Tkac & Timm Enterprises Limited By-product fractions from debranned wheat
US4834988A (en) * 1987-09-28 1989-05-30 Nabisco Brands, Inc. Method for preparing a cereal
CA1337628C (en) 1988-04-20 1995-11-28 Louise Slade Enzyme treated low moisture content comestible products
WO1990002799A1 (en) * 1988-09-12 1990-03-22 University Of Florida Inactivation of enzymes in food products with pressurized co¿2?
US4956190A (en) * 1989-04-24 1990-09-11 Borden, Inc. Tempering and milling of edible grains and leguminous materials with reducing agents and methods of making alimentary products
US5063079A (en) * 1989-12-06 1991-11-05 Ferrara Peter J Method of producing shelf stable wheat germ
CA2013190C (en) * 1990-03-27 2000-06-06 F. William Collins Method of producing stable bran and flour products from cereal grains
US5066506A (en) * 1990-06-01 1991-11-19 General Mills, Inc. Method of preparing stabilized whole grain flour
US5104671A (en) 1990-07-24 1992-04-14 Conagra, Inc. Wheat milling process
JP2989039B2 (en) * 1991-07-03 1999-12-13 松谷化学工業株式会社 Processed starch and bakery food using the same
US5198255A (en) * 1991-07-08 1993-03-30 General Mills, Inc. Stability improvements of oat R-T-E cereals by high intensity microwave heating
US5186968A (en) 1991-09-09 1993-02-16 Conagra, Inc. Process for milling cereal grains
US5132133A (en) * 1991-09-11 1992-07-21 Wenger Manufacturing, Inc. Reduced calorie, palatable snack product and method of producing same
US5182127A (en) 1991-09-23 1993-01-26 General Mills, Inc. Microwave tempering of cooked cereal pellets or pieces
US5194276A (en) * 1991-10-04 1993-03-16 The Pillsbury Company Method for rapidly producing stable flour from newly harvested wheat
DE4137161C2 (en) 1991-11-12 1994-02-24 Stephan & Soehne Process for preparing dough
US5433966A (en) * 1992-01-13 1995-07-18 Conagra, Inc. Method for heat treating a bread baking wheat flour and resulting flour and dough
CA2087047C (en) 1992-01-13 1996-10-15 Sambasiva R. Chigurupati Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough
US5176931A (en) * 1992-03-13 1993-01-05 Wenger Manufacturing, Inc. Preparation of masa flour
US5389388A (en) * 1992-06-24 1995-02-14 General Mills, Inc. Microwave treatment of unchlorinated cake flour
AU5427894A (en) * 1992-11-11 1994-06-08 Unilever Plc Process for the preparation of a food product
US5292537A (en) * 1992-11-12 1994-03-08 Bran Tec, Inc. Method for stabilizing rice bran and rice bran products
US5382441A (en) * 1993-04-16 1995-01-17 The Pillsbury Company Method of processing food utilizing infrared radiation
ECSP941055A (en) * 1994-01-13 1994-11-16 Nestle Sa COMPOSITION AND PROCEDURE USED TO STABILIZE EGG PROTEINS SUBJECT TO SUBSEQUENT HEAT TREATMENT
CA2141974C (en) 1994-02-14 1998-06-09 Michael J. Wolt Ultra-fine whole wheat flours and food products made therefrom
US5759602A (en) * 1994-04-15 1998-06-02 Townsend Engineering Company Method for making extruded food products
US5523109A (en) * 1994-06-16 1996-06-04 General Mills, Inc. Oat flour and method of preparation
GB9503547D0 (en) * 1995-02-22 1995-04-12 Nestle Uk Limited Process for cooking cereal grains
US5614242A (en) * 1995-09-27 1997-03-25 Barkley Seed, Inc. Food ingredients derived from viscous barley grain and the process of making
JP3435988B2 (en) * 1996-02-09 2003-08-11 株式会社サタケ Flour milling method
DE19626246A1 (en) 1996-06-29 1998-01-08 Buehler Ag Slit mill
US6086935A (en) * 1998-05-19 2000-07-11 Cargill, Incorporated Method for the reduction of microbial level in cereal and legume products
MY124156A (en) * 1997-08-29 2006-06-30 Lipogenics Inc Process for stabilization of oil from plant materials
US6383547B1 (en) * 1998-05-12 2002-05-07 Cargill, Incorporated Process for preparing aspirated bran as a flour additive
US6098307A (en) * 1998-11-23 2000-08-08 Hosokawa Bepex Corporation Method for treating starch and starch-bearing products
US6083547A (en) 1999-01-14 2000-07-04 Conagra, Inc. Method for obtaining a high beta-glucan barley fraction
US6245377B1 (en) 1999-08-04 2001-06-12 Mars Incorporated Method of stabilization of rice bran by acid treatment and composition of the same
US6497909B1 (en) * 1999-09-09 2002-12-24 General Mills, Inc. Method of bleaching cereal grain
US6372281B1 (en) 2000-02-25 2002-04-16 General Mills, Inc. Process of milling hard white wheat and products thereof
US6899907B1 (en) * 2000-09-18 2005-05-31 General Mills, Inc. Bleach bran and bran products
US6616957B1 (en) * 2000-11-28 2003-09-09 Kraft Foods Holdings, Inc. Method of stabilizing graham flour, and cracker produced from said flour
US6610341B2 (en) * 2001-08-02 2003-08-26 International Stock Food Corporation Method for preserving processed grain and animal feed comprising the same
US6706305B2 (en) 2001-10-31 2004-03-16 Conagra Foods Inc. Low glycemic index bread
US20030082290A1 (en) * 2001-11-01 2003-05-01 Dull Bob J. Method for stabilizing bran and the resultant composition
CN100403923C (en) * 2002-11-08 2008-07-23 拜尔作物科学有限公司 Process for reducing the acrylamide content of heat-treated foods
AU2003226459A1 (en) 2003-03-31 2004-10-25 Council Of Scientific And Industrial Research Improver premix for chapatis comprising ascorbic acid, sodium stearoyl lactylate and guar gum
ATE465251T1 (en) * 2003-06-13 2010-05-15 Danisco PSEUDOMONAS POLYPEPTIDE VARIANTS HAVING NON-MALTOGENIC EXOAMYLASE ACTIVITY AND THEIR USE IN THE MANUFACTURING OF FOOD PRODUCTS
EP1493533B1 (en) 2003-07-04 2006-11-22 Agathon AG Maschinenfabrik Centerless grinding machine
US20050008759A1 (en) 2003-07-11 2005-01-13 Li Nie Grain protein-based formulations and methods of using same
JP4136920B2 (en) 2003-12-15 2008-08-20 日清製粉株式会社 Flour and flour composition
US8017172B2 (en) * 2005-08-25 2011-09-13 Conagra Foods Food Ingredients Company, Inc. Whole grain flour and products including same
US7419694B2 (en) * 2003-12-17 2008-09-02 Conagra Foods Food Ingredients Company, Inc. Process for producing an ultrafine-milled whole-grain wheat flour and products thereof
WO2005058044A2 (en) 2003-12-17 2005-06-30 Conagra Foods, Inc. A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
US7494683B2 (en) * 2004-01-13 2009-02-24 General Mills Ip Holdings Ii, Llc Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
WO2005110117A1 (en) 2004-05-11 2005-11-24 General Mills, Inc. Wheat materials and related methods
US7258888B2 (en) * 2004-05-11 2007-08-21 General Mills Marketing, Inc. Flour and dough compositions and related methods
US8057833B2 (en) 2004-08-27 2011-11-15 General Mills, Inc. Whole grain products made with whole grain durum wheat
US20060246198A1 (en) * 2004-08-27 2006-11-02 Mingus J D Whole grain products made with whole grain durum wheat
WO2006127922A1 (en) * 2005-05-24 2006-11-30 Cargill, Incorporated Stabilized whole grain flour
US20060286269A1 (en) * 2005-06-16 2006-12-21 Kraft Foods Holdings, Inc. Process for granulation of edible seeds
US20070082092A1 (en) * 2005-08-26 2007-04-12 General Mills, Inc. Whole grain products made with whole grain durum wheat
US20070269579A1 (en) * 2006-05-17 2007-11-22 Mingus J D Recombined whole grain having visually indistinguishable particulate matter and related baked products
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof
US20080131582A1 (en) 2006-12-05 2008-06-05 Jan Karwowski Production of whole grain hot cereal products
US20080171114A1 (en) 2006-12-20 2008-07-17 Castillo Rodriguez Francisco B Process for the production of refined whole-wheat flour with low coloration

Also Published As

Publication number Publication date
ES2751097T3 (en) 2020-03-30
CA2652204A1 (en) 2007-12-27
CN102123598A (en) 2011-07-13
AU2007261522B2 (en) 2013-01-17
BRPI0712324B8 (en) 2023-10-31
US20120189757A1 (en) 2012-07-26
RU2472345C2 (en) 2013-01-20
CA2652204C (en) 2015-08-11
AU2007261522B8 (en) 2013-05-16
BRPI0712324B1 (en) 2023-07-11
US8173193B2 (en) 2012-05-08
US20090238935A1 (en) 2009-09-24
IL195966A0 (en) 2009-09-01
EP2028942A1 (en) 2009-03-04
US8455036B2 (en) 2013-06-04
US8133527B2 (en) 2012-03-13
US20070292583A1 (en) 2007-12-20
EP2028942A4 (en) 2011-05-25
WO2007149320A1 (en) 2007-12-27
AU2007261522A1 (en) 2007-12-27
RU2008146514A (en) 2010-05-27
AU2007261522A8 (en) 2013-05-16
NO20084778L (en) 2009-01-09
KR20090028534A (en) 2009-03-18
EP3571928A1 (en) 2019-11-27
MX2008014640A (en) 2009-01-30
CR10531A (en) 2009-04-24
CN102123598B (en) 2018-07-27
EP2028942B1 (en) 2019-08-14
AR061498A1 (en) 2008-09-03
US8455037B2 (en) 2013-06-04
US20120196013A1 (en) 2012-08-02
BRPI0712324A2 (en) 2013-01-22
ZA200809742B (en) 2009-10-28
CN103783100A (en) 2014-05-14

Similar Documents

Publication Publication Date Title
UA100224C2 (en) Method for obtaining stabilized whole grain wheat flour and a stabilized bran component of wheat grain
Chinma et al. Properties of cereal brans: A review
WO2005112663A3 (en) Flour and dough compositions and related methods
MX2010013667A (en) Continuous production of cereal flour and whole-cereal flour for grain-based foods using a high-solid conditioning.
WO2005058044A3 (en) A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
MX2010004158A (en) Method for brewing beer.
MX2019008100A (en) Method for producing stabilized whole wheat flour.
WO2006104891A3 (en) Methods and genetic constructs for modification of lignin composition of corn cobs
MX2009014056A (en) Method for the production of an aqueous glucose solution from corn.
MX2011007509A (en) Enzymatic generation of oligasaccharides from cereals or cereal bi-streams.
EP1711067A4 (en) Calcium fortification of bread dough
GB2444192A (en) Food grade antioxidant and flavorant from roasted wheat malt
Dapčević-Hadnađev et al. Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours
JP6472242B2 (en) Baked goods
WO2011066436A3 (en) Gluten quality wheat varieties and methods of use
Pontonio et al. Sourdough: A Tool for Non-conventional Fermentations and to Recover Side Streams
Sandhu et al. Pearl millet: Flour and starch properties
Piasecka-Jóźwiak et al. Development of organic buckwheat gluten-free bread, characterized by a high level of bioactive compounds
Guerzoni et al. Fermentation as a tool to improve healthy properties of bread
Bock Enzymes in breadmaking
DE60317536D1 (en) CONTINUOUS ENZYMATIC PREPARATION FOR THE MANUFACTURE OF AN INSTANT CAUSSE FOR SNACK PRODUCTS AND TORTILLAS
MX2017016722A (en) Process for nixtamalization of corn with microwave cooking.
WO2013104077A3 (en) Low-calorie pasta and method for the production thereof
WO2013092335A3 (en) Dough products having an open-cell structure and methods for making same
Šmídová et al. Gluten-Free Bread and Bakery Products Technology. Foods 2022, 11, 480